Chanar Paturi
by sjcodel
Parcels of mustard-coated paneer steamed in banana leaves for a perfect evening.The basic idea is to cook the paneer in a wilted banana-leaf envelope. If you do not find banana leaves at your local grocers, you may use tender pumpkin leaves or a foil instead. However, the hallmark of this dish is its distinctive aroma, which only a banana leaf can lend. This is an adaptation of the famous fish paturi, one of the royal dishes from Bengal.
Chanar Paturi recipe - How to make Chanar Paturi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
500 gms paneer (cottage cheese) , cut into 8 thick slices
mustard (rai / sarson) oil
To Be Blended Into A Smooth Paste
2 tbsp mustard (rai / sarson) paste
1 tsp ginger (adrak) paste
1 tsp coconut paste
1 tsp poppy seeds (khus-khus)
2 slit green chillies
1/2 tsp turmeric powder (haldi)
1 tsp lemon juice
1/2 tsp sugar
salt to taste
8 of banana leaves (kele ka patta)
- Method
- Take a wilted Banana leaf and pour 1 tsp of the mixture onto the middle of the leave.
- On the mixture place a piece of paneer and then 3 tsp more of the mixture, taking care that the whole slice is covered with the mixture.
- Place one slit green chilli on each paneer slice and 1/4 tsp of mustard oil on it.
- Fold the Banana Leaf, like a parcel and fasten it with a string.
- Similarly tie all the slices of paneer.
- Place all the pieces inside a steamer and steam for about 10 minutes.
- You can also bake it alternatively in a pre-heated oven on 450 Degrees for 20 min.
- Serve immediately.